A brief introduction to the flavor and taste of rose summer treated with honey sharing the production parameters of pressing pot and soaking rose summer

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie-Panamanian honey treatment rose summer pressure pot to share

Panama is a Central American country bordered by Costa Rica to the west and Colombia to the east. Anyone who knows anything about individual coffee should know that Panamanian coffee is famous in the coffee world as the geisha Geisha (the name of Rosa) in the Emerald Manor. It can be said that it is a country that strives for excellence in coffee and is rich in high-quality coffee.

Poquet Boquete is a town of Chiriqui in Chiriki province, located near the border between Panama and Costa Rica, near the famous Baru Baru volcano, the scenery is beautiful, the soil is fertile and the climate and soil are suitable for producing quality coffee.

The microclimate in the Poquet Highlands of Panama is a unique and important resource for boutique coffee in the Pokuit region; this is the east-west environment of Panama that allows cold air to converge above 6500 feet through the Central Mountains, resulting in a variety of microclimates in the Pokuit region, making its temperature and rainfall very suitable for plant growth, so the coffee trees planted here are growing very well.

Panamanian rose summer is usually treated with water washing or sun exposure, but this rose summer uses honey treatment, which is thicker than water washing, less sweetness and less balanced as a whole. Try using a pressure pot to make this coffee in front of the street.

Rose summer treated with honey

Country: Panama

Producing area: Pokuit

Treatment: honey treatment

Altitude: 1600-1650 m

Variety: rose summer seed

Cooking parameters: the ratio of powder to water is 1:15, the water temperature is 91 degrees, and the grindness BG-6R is in the form of 2-stage water injection. First use 30g of water to steam for 30s, stir the powder layer for 3 times to facilitate the extraction of coffee, then directly inject water to 220g, wait for 1 minute and 30 seconds, let the coffee and water fully soak and extract, when the time is over, you can press the pressure bar to isolate the coffee grounds.

Flavor: fermented and floral, with sour notes of citrus and lemon on the entrance, creamy sweetness in the middle, green tea in the end, sugar and honey.

Knowledge expansion: 1960: Pachi Serracin, the old owner of Don Patch Manor in Panama, brought Rose Summer to Panama from Costa Rica. Later, the Emerald Manor in Panama separated it from other varieties and won the national coffee competition.

END